Cranberry-Orange Cheesecake Pears Recipe

Name: Cranberry-Orange Cheesecake Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 bosc pears; 2 cinnamon sticks; 2 cups 100% cranberry juice; 2 cups orange juice; 1 vanilla bean, split lengthwise; 1 cup light cream cheese, at room temperature; 1 teaspoon vanilla extract; ½ teaspoon ground ginger; ⅛ teaspoon almond extract (optional); ⅓ cup unsweetened dried cranberries; ½ cup unsalted almonds, sliced and toasted

Servings: persons

10 bosc pears
2 cinnamon sticks
2 cups 100% cranberry juice
2 cups orange juice
1 vanilla bean, split lengthwise
1 cup light cream cheese, at room temperature
1 teaspoon vanilla extract
½ teaspoon ground ginger
⅛ teaspoon almond extract (optional)
⅓ cup unsweetened dried cranberries
½ cup unsalted almonds, sliced and toasted

1
PREPARE PEARS:.
2
Peel pears.
3
Trim bottoms so that they sit flat.
4
Using a small spoon or a melon baller, scoop out and discard cores.
5
Place pears in a very large, wide, heavy-bottomed saucepan.
6
Add cinnamon sticks and juices.
7
Scrape out seeds from vanilla bean and stir in; add scraped bean husks, too.
8
Bring to a boil, then reduce heat.
9
Cover and simmer, occasionally turning pears over carefully to ensure even cooking, until almost tender but still a little firm, about 20-25 minutes.
10
PREPARE CHEESECAKE STUFFING:.
11
In a bowl, stir cream cheese with vanilla extract, ginger and almond extract (if using) until mixed.
12
If the mixture is too thick to stir easily, add a few spoonfuls of hot pear cooking liquid.
13
(The sauce mixture up to this point may be made up to 3 days ahead and refrigerated.
14
).
15
Stir in cranberries and almonds.
16
STUFF PEARS:.
17
Carefully spoon pears onto a large platter.
18
Cover and refrigerate to cool completely.
19
Boil remaining pear liquid in pan, stirring often, until it reduces to 1/2 cup.
20
The sauce will foam and bubble toward the end of cooking, so be sure to stir often.
21
Remove from heat and discard cinnamon sticks and vanilla husks.
22
(Up to this point, pears and sauce can be made the night before.
23
).
24
To serve, fill pears with cream cheese mixture.
25
(Stuffed pears may be refrigerated up to 6 hours before serving.
26
Allow pears and sauce to come to room temperature before serving.
27
).
28
Place on plates and spoon sauce over the top.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 bosc pears, 2 cinnamon sticks, 2 cups 100% cranberry juice, 2 cups orange juice, and more.

Yes, Cranberry-Orange Cheesecake Pears falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Orange Cheesecake Pears

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions